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Picture of Tomato, Feta, and Dill Frittata
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1194 kcal 60 %
  • Fat 93 g 143 %
  • Saturated 35 g 173 %
  • Carbs 23 g 8 %
  • Fiber 5 g 21 %
  • Protein 68 g 136 %
  • Cholesterol 1413 mg 471 %
  • Sodium 2424 mg 101 %
  • Calcium 1025 mg 102 %
  • Magnesium 113 mg 27 %
  • Potassium 1252 mg 27 %
  • Iron 9 mg 51 %
  • Zinc 9 mg 86 %
  • Phosphorus 1264 mg 181 %
  • Vitamin A 856 µg 95 %
  • Vitamin C 40 mg 45 %
  • Thiamin (B1) 0 mg 40 %
  • Riboflavin (B2) 3 mg 227 %
  • Niacin (B3) 3 mg 21 %
  • Vitamin B6 1 mg 109 %
  • Folate equivalent (total) 292 µg 73 %
  • Vitamin B12 6 µg 233 %
  • Vitamin D 7 µg 50 %
  • Vitamin E 9 mg 62 %
  • Vitamin K 212 µg 177 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tomato, Feta, and Dill Frittata

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 6 scallions, thinly sliced
  • 1 tablespoon drained capers
  • 1 tablespoon chopped fresh dill, plus more for garnishing
  • Kosher salt and black pepper
  • 8 eggs
  • 1 cup crumbled Feta

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